Daonuts Holiday Sugar Cookies
For fuss-free homemade, hand-iced, sugar cookies suitable for friends and family,
For Royal Icing go HERE.
* Tapioca starch for dusting pastry board
3 cups Daonuts Cakes, Cookies, Muffins Flour
1/2 teaspoon xanthan gum (this is in addition to the xanthan gum already in Daonuts flour blend)
1 teaspoon salt
1 cup unsalted butter or dairy-free substitute, softened
1 cup organic sugar, see Sugar Alternatives for low glycemic options
1 egg or egg-free substitute
1 teaspoon vanilla extract
1 teaspoon lemon extract or almond extract
Line baking sheets with parchment paper.
In a large bowl, whisk together Daonuts flour blend, xanthan gum and salt. Set aside.
In the large bowl of a mixer, combine butter and sugar and beat for 3 minutes until mixture is a pale yellow.
Add in egg, vanilla extract and lemon extract.
Add dry ingredients, slowly mixing until dough forms. Place bowl in the refrigerator for 30 minutes.
Preheat oven to 350°
Remove half the dough and roll out onto a lightly floured* surface to ¼-inch thickness. Use star shapes or other cookie cutters to cut out cookies and place them on prepared cookie sheets. Re-roll scraps of dough. If dough becomes too sticky, chill again. Repeat with second half of dough.
Bake in preheated oven 12 to 15 minutes until light brown. Keep a look out, grain free cookies and darken quickly.
Remove and let cool thoroughly before handling and decorating.